Bioactive potential of ripened white cheeses manufactured in different geographical regions of Turkey.

Keyf, Pelin; Ugurlu, Özlem; Erkin, Özgür Cem; Aydemir, Levent Yurdaer; Erbay, Zafer

Keyf, Pelin; Ugurlu, Özlem; Erkin, Özgür Cem; Aydemir, Levent Yurdaer; Erbay, Zafer.

Afiliación

Keyf P; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey.
Ugurlu Ö; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey.
Erkin ÖC; Department of Bioengineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey.
Aydemir LY; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey.
Erbay Z; Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey.

J Food Sci ; 88(11): 4731-4744, 2023 Nov.

Article en En | MEDLINE | ID: mdl-37812154

Asunto(s)

Antiinfecciosos; Queso; Antioxidantes/farmacología; Turquía; Antihipertensivos; alfa-Glucosidasas; Hipoglucemiantes/farmacología

Palabras clave

anticancer; antidiabetic; antihypertensive; antimicrobial; antioxidant; in vitro digestion

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Queso / Antiinfecciosos País/Región como asunto: Asia Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: Turquía Pais de publicación: Estados Unidos

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